This peanut butter cheesecake is made with cream cheese and peanut butter chips. Worthy of a try if you like peanut butter.
Heat oven to 325 degrees F.
Grease the bottom and sides of a 9-inch springform pan.
Mix the crust ingredients together in a small bow.
Press the mixture onto bottom and about 2 inches up the side of the greased pan.
RESERVE 1/2 cup of the mixture for the topping.
Place into the preheated oven.
Bake for 10 minutes.
Remove from the oven and set aside.
In a small bowl mix together the 1/2 cup graham crust, finely chopped peanuts and sugar. Set aside.
Turn oven temp up to 450 degrees F.
Use an electric mixer to beat the cream cheese and sugar together in a large bowl. Beat until smooth.
Place peanut butter chips and milk in a small saucepan and place on the stove top over low heat.
Heat until the peanut butter chips have melted and stir occasionally so you do not burn the milk. Let cool a little.
Beat the melted peanut butter chip mixture into the cream cheese mixture. Mix until well blended.
Stir in vanilla. Stir in the chopped peanuts.
Beat eggs well in a small bowl, and fold them into the mixture.
Pour mixture into prepared graham cracker crust.
Bake 10 minutes at 450 then reduce the heat to 250 degrees F.
Sprinkle on the topping and continue to bake for 40 minutes.
Remove from oven to wire rack, let cool about 5 minutes then with a knife loosen crust from the side of pan.
Refrigerate 2 hours before serving.
Remove the outside of the pan.
Slice and serve with fresh whipping cream if desired.
Cover and refrigerate leftover cheesecake.